Poppy Seed Chicken



  • 3 cups of pulled all white chicken
  • 1 can of cream of chicken soup
  • 8oz of sour cream
  • 4 oz of milk


  • 1 sleeve of Ritz crackers, crumbled
  • ¾ of stick of butter – melted
  • 2 tblsp of poppy seeds


  1. Mix the first 4 ingredients together in a casserole dish. Salt and pepper to taste. Spread evenly.
  2. Mix together the following ingredients in a medium size bowl: Crumbled crackers, melted butter and poppy seeds. Sprinkle the cracker mixture over the top of the chicken casserole mix.
  3. Bake in a 350 degree oven for 30-35 minutes until it bubbles and is cooked and heated through.
  4. Serve hot over white rice or pasta with your favorite vegetable.

For an “Extra Flare”: Make upside down poppy pies that are baked in individual oven proof shallow bowls (4 -6” round). Spray with non stick butter spray, then press topping mixture in the bottom of the bowl. Fill with chicken mixture and cover with puff pastry. Give it an egg wash and bake @ 375 until the pastry is lightly golden. Flip upside down onto a serving plate in front of your guests revealing this delicious meal. Serve hot.